🌶️ Mediterranean Fajita Chicken Casserole
🛒 Ingredients
-
1½ lb (700 g) chicken breast or thighs, sliced
-
2 tbsp olive oil
-
1 red bell pepper, sliced
-
1 green bell pepper, sliced
-
1 yellow bell pepper, sliced
-
1 red onion, sliced
-
2 cloves garlic, minced
-
1 cup cooked brown rice or quinoa (optional, for a heartier casserole)
Fajita seasoning
-
1 tsp paprika
-
1 tsp ground cumin
-
½ tsp chili powder
-
½ tsp oregano
-
½ tsp black pepper
-
¾ tsp salt
Creamy topping
-
¾ cup Greek yogurt or sour cream
-
½ cup shredded mozzarella or Monterey Jack
-
¼ cup crumbled feta (Mediterranean touch)
-
Juice of ½ lime or lemon
Optional toppings
-
Fresh parsley or cilantro
-
Sliced olives
-
Avocado slices
👩🍳 Instructions
-
Preheat oven
Preheat to 190°C / 375°F.
Lightly grease a casserole dish with olive oil. -
Season the chicken
In a bowl, toss chicken with olive oil, garlic, and all fajita spices. -
Add vegetables
Mix bell peppers and onion with the chicken until evenly coated. -
Assemble casserole
Spread chicken and veggies into the baking dish.
Add cooked rice or quinoa if using. -
Creamy layer
Mix Greek yogurt with lime juice and half the cheese.
Spoon over the casserole and gently spread. -
Bake
Cover with foil and bake 30 minutes.
Uncover, sprinkle remaining cheese + feta, and bake 10–15 minutes until bubbly and lightly golden. -
Rest & garnish
Let rest 5–10 minutes. Top with herbs or avocado.
🌿 Why You’ll Love It
-
One-dish meal
-
High-protein & filling
-
Mediterranean fats + fajita spices
-
Great for meal prep
🔄 Variations
-
Low-carb / keto: Skip rice, add zucchini or cauliflower
-
Spicy: Add jalapeño or cayenne
-
Dairy-free: Use coconut yogurt + dairy-free cheese
-
Vegetarian: Swap chicken for mushrooms & chickpeas
Serve with a simple cucumber-tomato salad or warm flatbread and enjoy every smoky, creamy bite 😋
